We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.

You should receive a text message shortly.

Email the ingredients

Please enter a valid email address

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

You should receive an email shortly.

Add this recipe to your binder

This recipe is in your binder

Share this recipe

Coronation chicken recipe

4 ratings

Coronation chicken, the retro British classic, is making a revival! Moist chicken in a creamy sauce with a hint of spice, topped with toasted almonds and sweet apple. This coronation chicken recipe is a great way to use up leftover roast chicken, and is delicious wrapped in a soft flour tortilla or served with steamed basmati rice. See method

Each serving contains

Energy

Fat

Saturates

Sugars

Salt

Method

Toast the flaked almonds in a dry frying pan set over a medium heat. Shake the pan often until the almonds are golden and fragrant. Tip onto a plate to cool.

Return the pan back to the heat and add the curry powder. Toast, stirring often, for a minute until the powder turns very slightly darker and is fragrant. This toasting ‘cooks’ the spices out so they don’t taste floury. Set aside to cool.

Combine the toasted curry powder with the mayonnaise, yoghurt, lime juice, ginger, mango chutney and coriander in a mixing bowl. Season to taste, then fold in the apple and chicken pieces.

Either serve on a bed of salad leaves, scattered with the toasted almonds, sliced spring onion and a few extra coriander sprigs, accompanied by steamed basmati rice, or divide half the salad leaves and the chicken mixture between six large tortilla wraps, scattering with the toasted almonds, before rolling up tightly. Slice each wrap in half and serve with the remaining salad leaves, sliced spring onion and coriander sprigs.